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Beef short ribs with the bone in it

 
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ou812warford
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Joined: 08 Jun 2007
Posts: 422
Location: Wylie,TX

PostPosted: Fri May 02 08 11:25 am    Post subject: Beef short ribs with the bone in it Reply with quote

I did a search and got some info. I would like to know th internal temp to take them to. I saw 145 to 165. Won't they be tough still? I was wondering if you should take them to 195 like a brisket.
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Oklahoma Joe 16" traditonal
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USDA Monkey
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Joined: 18 Jun 2007
Posts: 1449
Location: St. Louis

PostPosted: Fri May 02 08 9:07 pm    Post subject: Reply with quote

I go for a higher internal temp myself. I usually foil this after a few hours kinda like the 3-2-1 method. This will increase tenderness, internal temp and also increase shinkage so becarefull not to keep them in the foil for too long. 45 minutes to an hour tops.
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pyper
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Joined: 17 Jun 2008
Posts: 164
Location: S.C.

PostPosted: Tue Jun 17 08 9:28 am    Post subject: Reply with quote

Most of the beef ribs I get are trimmed to close to the bone to get a good temperature reading.

I cook them until the meat starts to pull back -- maybe 1/8 inch. And that seems to be just right. Any more and they're dried out. It usually takes about 2 hours, but I don't know how hot my smoker is -- the thermometer just says Hot, Warm, and Ideal.... I cook on "I."

I think beef ribs are my favorite thing to smoke.
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